Grilled Pineapple Shrimp

This grilled pineapple shrimp recipe is ready to go on this Cinco de Mayo!  I don’t know about you but I am ready to celebrate getting through a pretty grueling few weeks.  I hope you are as excited about this recipe as I am!I fully intended to share the recipe a week and a half ago.  But then we moved to a new apartment.  And then we discovered Verizon was on strike, which was a really horrible combination of events.  While I couldn’t care less if our TV ever comes back on, the lack of wireless nearly sent me over the edge.  But as of yesterday, we have this little miracle called a Jetpack, which doesn’t look like it could power a light bulb.  But lo and behold, my computer is up and running again.  Hallefreakinglujah!  Moving on to food…

Shrimp and pineapple is a food pairing that just works.  This pineapple marinade is a no brainer – freshly squeezed pineapple juice, red onion, cilantro, jalapeño – easy peasy.   Shrimp doesn’t need to marinate long so twenty minutes later, those suckers are ready to throw on the grill (or grill pan if you are a city girl like me :).  As if the marinade isn’t good enough on its own (it is) I present to you pineapple round two with some insanely delicious grilled pineapple salsa.  The recipe makes a boatload of salsa and it makes a nice little bed for all of those delicious shrimp.  

What you do with all of it after that is up to you.  Throw it in tacos, on top of a salad, make a healthy version of a burrito bowl.  Or just stick a fork right in and send it straight to your belly.  Arriba, arriba!  Ándale!

Grilled Pineapple Shrimp
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For the Salsa
  1. 1 pineapple, peeled, cored and cut into eight long spears
  2. 1 tsp. avocado oil
  3. 1/2 cup chopped red bell pepper
  4. 1/3 cup chopped red onion
  5. 1/4 cup chopped cilantro
  6. 1/4 cup finely chopped jalapeño
  7. 1 teaspoon apple cider vinegar
  8. salt to taste
For the shrimp
  1. 2 cups pineapple juice, freshly squeezed if available*
  2. 3/4 cup chopped red onion
  3. 1/3 cup chopped cilantro
  4. 1 jalapeño, seeds and veins removed
  5. 1/4 teaspoon cumin
  6. 1/4 teaspoon coriander
  7. 1 teaspoon salt (plus more for grilling shrimp)
  8. 2 lbs. shrimp, peeled (leaving the tail section intact) and deveined
  9. avocado oil to brush on the grill
For the salsa
  1. Heat a grill or grill pan to medium high heat.
  2. Brush the pineapple spears lightly with avocado oil.
  3. Grill the pineapple spears until they have nice grill marks on all sides. This will take two to three minutes per side.
  4. Remove the pineapple from the grill and allow it to come down to room temperature.
  5. When the pineapple is cool, dice the pineapple. Transfer it to a glass mixing bowl.
  6. Add your red bell pepper, red onion, cilantro, jalapeño and apple cider vinegar.
  7. Mix well and salt to taste.
  8. Transfer the salsa to a serving platter. This will be the base for your shrimp.
For the shrimp
  1. Combine the pineapple juice, red onion, cilantro, jalapeño, cumin, coriander and salt in a high speed blender. Blend until smooth.
  2. Put the shrimp in a non-reactive glass container or bowl and pour the marinade over the shrimp.
  3. Marinate the shrimp at room temperature for twenty minutes.
  4. Remove the shrimp from the marinade and discard the marinade.
  5. Heat your grill or grill pan to high heat.
  6. Brush the grill with a bit of avocado oil to keep the shrimp from sticking.
  7. Sprinkle the shrimp with salt.
  8. Grill the shrimp 1 1/2 to 2 minutes per side. You want them to be just opaque.
  9. Remove the shrimp from the grill and transfer them to your serving platter. Serve them on top of the grilled pineapple salsa. Enjoy!
  1. In terms of timing, I generally throw the pineapple on the grill first. Then I allow it to cool while I prepare my shrimp marinade. While the shrimp are marinating, I finish the salsa. Then I finish the shrimp and serve!
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